The Fujitora Santoku, 6.7 inches (170mm), DP Cobalt Alloy Steel, FU-503 is a versatile Japanese knife, also branded as Tojiro, designed for home and professional kitchens.
Overview
The Fujitora FU-503 features a 6.7-inch (170mm) VG10 cobalt alloy steel blade (HRC 60±1, 3-layer clad with 13-chrome stainless steel) for sharpness and rust resistance. Its full-tang, triple-riveted laminated wood handle (often listed as ECO wood or Micarta) with a ferrule ensures hygiene and balance. Weighing ~6.3 oz (180g), it’s ideal for slicing meat, fish, and vegetables.
Specifications
- Blade: 6.7 inches, VG10 cobalt alloy steel, 3-layer clad, 15° edge
- Handle: Laminated wood, full-tang, ferrule
- Weight: ~6.3 oz
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Total Length: ~11.6 inches
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Care: Hand-wash only
Pros
- Razor-Sharp: VG10 blade glides through food with minimal friction, per Japanese Taste.
- Great Edge Retention: Holds sharpness for months, per Amazon reviews.
- Balanced & Versatile: Suits push/pull cuts for meat, fish, and vegetables, per Serious Eats.
- Durable: Rust-resistant cladding and sturdy handle last years, per Globalkitchen Japan.
- Affordable
Cons
- Not for Rock Chopping: Flat blade favors push/pull cuts, per Amazon.
- Slightly Heavy: ~6.3 oz heavier than some santokus, per Amazon reviews.
- Hand-Wash Only: Laminated handle requires careful cleaning, per Japanese Taste.
- Basic Aesthetics: Handle lacks premium look, per Amazon.
Size and Durability
- Size: 6.7-inch blade (~11.6 inches total, 2mm thick) is compact for versatile prep, per Globalkitchen Japan.
- Durability: VG10 core with stainless cladding resists rust; laminated handle with ferrule prevents dirt buildup
Handling and Care Tips
- Grip: Pinch grip for precision; hammer grip for light tasks, per Serious Eats.
- Technique: Use for push/pull slicing; avoid bones or hard foods to prevent chipping, per Japanese Taste.
- Cleaning: Hand wash, dry immediately to protect blade and handle, per Globalkitchen Japan.
- Sharpening: Hone with ceramic rod before use; sharpen every 2–3 months on 1000/6000-grit whetstone at 15°, per ChefKnivesToGo.
- Storage: Use sheath or magnetic strip to protect edge
Reviews
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